Love pasta but can’t handle gluten? Thankfully, rice pasta is here to save the day. This meat-free dish has plenty of nutrient-heavy veggies, including squash, zucchini, and asparagus.

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Makes 4 servings

Prep time 10 min.

Cook time 20 min.

Ingredients

2 Tbsp extra-virgin olive oil 2 garlic cloves, finely minced 1 yellow summer squash, halved lengthwise and thinly sliced into half-moons 1 zucchini, halved lengthwise and thinly sliced into half-moons ½ bunch (½ lb) asparagus, trimmed and sliced on the bias 4 cups rice pasta ¼ cup thinly sliced sun-dried tomatoes, plus more for garnish, if desired ¼ tsp sea salt 2 Tbsp grated vegan cheese, to top (optional) Chopped fresh herbs, such as parsley or basil (optional)

How to make it

In a large sauté pan over medium heat, combine the olive oil and garlic, and cook until fragrant—about 5 minutes. Add the sliced squash, zucchini, and asparagus, and sauté until tender, stirring occasionally—about 8 minutes. Meanwhile, cook the pasta in a large pot according to package instructions. Strain the cooked pasta, and return to the pot. When the vegetables are tender, add them to the pasta and toss well to combine. Stir in the sun-dried tomatoes and sea salt. If desired, top with vegan cheese to taste, and serve with fresh herbs and additional sun-dried tomatoes.

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Love pasta but can’t handle gluten? Thankfully, rice pasta is here to save the day. This meat-free dish has plenty of nutrient-heavy veggies, including squash, zucchini, and asparagus.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 4 servings

Prep time 10 min.

Cook time 20 min.

Ingredients

2 Tbsp extra-virgin olive oil 2 garlic cloves, finely minced 1 yellow summer squash, halved lengthwise and thinly sliced into half-moons 1 zucchini, halved lengthwise and thinly sliced into half-moons ½ bunch (½ lb) asparagus, trimmed and sliced on the bias 4 cups rice pasta ¼ cup thinly sliced sun-dried tomatoes, plus more for garnish, if desired ¼ tsp sea salt 2 Tbsp grated vegan cheese, to top (optional) Chopped fresh herbs, such as parsley or basil (optional)

How to make it

In a large sauté pan over medium heat, combine the olive oil and garlic, and cook until fragrant—about 5 minutes. Add the sliced squash, zucchini, and asparagus, and sauté until tender, stirring occasionally—about 8 minutes. Meanwhile, cook the pasta in a large pot according to package instructions. Strain the cooked pasta, and return to the pot. When the vegetables are tender, add them to the pasta and toss well to combine. Stir in the sun-dried tomatoes and sea salt. If desired, top with vegan cheese to taste, and serve with fresh herbs and additional sun-dried tomatoes.

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Makes 4 servings

Prep time 10 min.

Cook time 20 min.

Ingredients

2 Tbsp extra-virgin olive oil 2 garlic cloves, finely minced 1 yellow summer squash, halved lengthwise and thinly sliced into half-moons 1 zucchini, halved lengthwise and thinly sliced into half-moons ½ bunch (½ lb) asparagus, trimmed and sliced on the bias 4 cups rice pasta ¼ cup thinly sliced sun-dried tomatoes, plus more for garnish, if desired ¼ tsp sea salt 2 Tbsp grated vegan cheese, to top (optional) Chopped fresh herbs, such as parsley or basil (optional)

How to make it

In a large sauté pan over medium heat, combine the olive oil and garlic, and cook until fragrant—about 5 minutes. Add the sliced squash, zucchini, and asparagus, and sauté until tender, stirring occasionally—about 8 minutes. Meanwhile, cook the pasta in a large pot according to package instructions. Strain the cooked pasta, and return to the pot. When the vegetables are tender, add them to the pasta and toss well to combine. Stir in the sun-dried tomatoes and sea salt. If desired, top with vegan cheese to taste, and serve with fresh herbs and additional sun-dried tomatoes.

Makes 4 servings

Prep time 10 min.

Cook time 20 min.

Prep time 10 min.

Cook time 20 min.

Prep time

10 min.

Cook time

20 min.

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 2 garlic cloves, finely minced
  • 1 yellow summer squash, halved lengthwise and thinly sliced into half-moons
  • 1 zucchini, halved lengthwise and thinly sliced into half-moons
  • ½ bunch (½ lb) asparagus, trimmed and sliced on the bias
  • 4 cups rice pasta
  • ¼ cup thinly sliced sun-dried tomatoes, plus more for garnish, if desired
  • ¼ tsp sea salt
  • 2 Tbsp grated vegan cheese, to top (optional)
  • Chopped fresh herbs, such as parsley or basil (optional)

How to make it

In a large sauté pan over medium heat, combine the olive oil and garlic, and cook until fragrant—about 5 minutes. Add the sliced squash, zucchini, and asparagus, and sauté until tender, stirring occasionally—about 8 minutes. Meanwhile, cook the pasta in a large pot according to package instructions. Strain the cooked pasta, and return to the pot. When the vegetables are tender, add them to the pasta and toss well to combine. Stir in the sun-dried tomatoes and sea salt. If desired, top with vegan cheese to taste, and serve with fresh herbs and additional sun-dried tomatoes.

In a large sauté pan over medium heat, combine the olive oil and garlic, and cook until fragrant—about 5 minutes.

Add the sliced squash, zucchini, and asparagus, and sauté until tender, stirring occasionally—about 8 minutes.

Meanwhile, cook the pasta in a large pot according to package instructions. Strain the cooked pasta, and return to the pot.

When the vegetables are tender, add them to the pasta and toss well to combine. Stir in the sun-dried tomatoes and sea salt. If desired, top with vegan cheese to taste, and serve with fresh herbs and additional sun-dried tomatoes.

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